One of the grocery stores in our area, Wegmans, offers cooking demonstrations and tastings on Saturdays and Sundays. I enjoy being at the store at that time to see what fresh ideas I can bring home to share with my family.
On my most recent trip to our local Wegmans, I was lucky enough to find this recipe. I have never been a big fan of Brussels Sprouts, but I am now!
I hope you will give this recipe a try. I think it would be an excellent addition to a beef, chicken or lamb dinner.
Shaved Brussels Sprouts with Pancetta
Serves 5 – 4 oz. servings
1 tsp Olive Oil
2 ounces Pancetta, sliced in strips
1/4 cup Shallots, peeled and chopped
14 ounces Brussels Sprouts, shaved
1/4 cup vegetable oil
Salt to taste
Pepper to taste
1.) Add olive oil and pancetta to large skillet; cook on Medium heat for about 5 minutes. The pancetta should render fat but not brown.
2.) Add shallots, Brussels sprouts, and 1/4 cup vegetable oil Season with salt and pepper to taste. Cook, stirring often, on Medium heat for about 8 – 10 minutes. The vegetables should be nearly softened, but not browned. Remove from heat and serve.